Traditional Pemmican Recipe
Ana Stahlman is originally from Blackfoot, Idaho but her tribal lineage is connected to the Tuscarora people of New York and Tlapaneca people of Southern Mexico. Stahlman is a Senior at Empire State University, studying Community and Human Services. She has repeatedly been on the Dean’s List within Empire State University. She hopes to continue her education to become a school social worker on or near native territories. In addition, Stahlman is a part of the Appalachian Leadership Institution program. The Appalachian Leadership Institute is a leadership training opportunity that equips Appalachian community leaders to use economic development as a tool to drive positive change. In Stahlman’s spare time she has created a Theater Club and Powwow Dance class at the Allegany Community Center (ACC).
Ana has danced the native american, jingle dress since she was a little girl. As she got older, Ana found the passion for theater and other genres of dance. Her intent is to share and make creative spaces for people to express their inner emotions through performance art.
Pemmican is a traditional food perfect for long-term storage, hiking, or emergency food supplies.
Ingredients
Utensils
- Oven or Food Dehydrator
- Blender/ Food Processor
- Knife
- Saucepan
- Mixing Bowl
Instructions
Trim all the fat and slice the steak, cut in thin strips.
Pound the meat to flatten- paper thin.
- Using an Oven
- Preheat the oven to 175°F
- Place the meat strips on a wire rack over a baking sheet to allow air circulation.
- Dry the meat in the oven for several hours at least 3-4, turning occasionally, until it is completely dry and brittle.
- Using a Dehydrator:
- Arrange the meat strips on dehydrator trays.
- Set the dehydrator to 145°F (63°C) and dry for 6–12 hours, or until the meat is hard and snaps easily.
Once cooled, grind the meat using a food processor.
If using dried apples or berries, ensure they are fully dehydrated. Grind the berries into small pieces or a powder
Place the tallow in a saucepan over low heat,
In a mixing bowl, combine the ground meat and fruit. Gradually add the tallow to the dry mixture, stirring continuously, until the mixture holds together but is not overly greasy.
Press the mixture into molds, a baking dish, or form into bars or balls by hand. Allow the pemmican to cool and harden at room temperature or in the refrigerator.
Store in airtight containers in a cool, dry place. For extended shelf life, consider vacuum sealing or refrigerating.
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